IRANI BERRY CHICKEN PULAO - Do try my recipe for a spicy, yummy Irani style Berry Chicken Pulao, which has a little bit of everything, I mean spices and techniques :)
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IRANI STYLE BERRY CHICKEN PULAO
Preparation time 10 minutes
Cooking time 25-30 minutes
Serving 4
Ingredients
For Marination
1 kg Chicken, curry cut, चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
For Cooking Rice
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
¼ cup Ghee, घी
2 cups Basmati rice soaked for 20 minutes, बासमती चावल
For Chicken
¼ cup Ghee, घी
4 medium size Onion, slice, प्याज
2 Green chilli, slit into half, हरी मिर्च
1 inch Ginger, chopped, अदरक
Salt to taste, नमक स्वादअनुसार
Marinated Chicken, मैरिनेटेड चिकन
A pinch of saffron strands, केसर
¼ cup Boiled rice water, उबले हुए चावल का पानी
Prepared Masala, तैयार किया हुआ मसाला
⅓ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
For Layering Rice
3-4 tbsp Ghee, घी
1 large Potato, slice, आलू
½ cup Brown onion, ब्राउन प्याज
¼ cup dried Cranberries, chopped, क्रैनबेरी
1 tbsp Pistachios, blanched, cut into half, पिस्ता
few Mint leaves, पुदीना पता
2 Green chillies, chopped, हरी मिर्च
A pinch of Saffron strands, केसर
½ tsp Sugar water, चीनी वाला पानी
For Masala
2 tbsp Dry rose petals, सूखी गुलाब की पंखुड़ियाँ
1 tbsp Black peppercorns, काली मिर्च के दाने
2-3 Cloves, लौंग
2-3 Green cardamom, हरी इलायची
1 tbsp Coriander seeds, धनिया की बीज
1 tsp Cumin seeds, जीरा
Process
For Marination
In a large bowl, add chicken, salt to taste, ginger garlic paste and marinated well, keep it aside for future use.
For Cooking Rice
In a pot, add water for boiling, salt to taste, ghee and soaked basmati rice.
let it cook on medium heat until 80% cooked.
Once done, strain the rice and keep aside for further use.
Keep the remaining rice water for future use.
For Chicken
Heat ghee in a large bottom pan, add onion, green chilli and saute on medium flame.
Add ginger, salt to taste and saute for a minute.
Add marinated chicken and cook on medium flame.
Add saffron strands, remaining rice water and mix it well.
Add prepared masala, tomato puree and let it cook until the chicken is done completely.
For Layering Rice
In a bowl, add brown onion, dried cranberries, pistachios, mint leaves, green chillies mix well and keep it aside for future use.
In a pot, add ghee layered the slice potato at the bottom, transfer the rice into the pot along with the cranberries mixture, saffron strands and sugar water.
Now cover and let it dum on low heat for 5-10 minutes.
Then switch off the flame and serve hot in a serving plate with prepared chicken and garnished with fresh mint leaves.
For Masala
In a bowl, add dry rose petals, black peppercorns, cloves, green cardamom.
Add coriander seeds, cumin seeds transfer this into a grinder jar and grind it into fine powder.
Keep aside for future use.
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